Gibson GR &Robefroid11
|
1995 |
Non-digestible food
ingredient that beneficially affects the host by selectively stimulating
the growth and/or activity of one or a limited number of bacteria
already resident in the colon |
Reid et al.12
|
2003 |
Nondigestible substances that
provide a beneficial physiologic effect on the host by selectively
stimulating the favorable growth or activity of a limited number of
indigenous bacteria. |
Gibson et al.13
|
2004 |
selectively fermented
ingredients that allow specific changes, both in the composition and/or
activity in the gastrointestinal microflora that confers benefits upon
host well-being and health |
Robefroid et al.14
|
2007 |
A selectively fermented
ingredient that allows specific changes, both in the composition and/or
activity in the gastrointestinal microflora, that confer benefits upon
host well-being and health. |
Pineiro et al.15
|
2008 |
A non-viable food component
that confers a health benefit on the host associated with modulation of
the microbiota |
Gibson et al.16
|
2010 |
Dietary prebiotics’ as “a
selectively fermented ingredient that results in specific changes in the
composition and/or activity of the gastrointestinal microbiota, thus
conferring benefit(s) upon host health |
Bindels et al.17
|
2015 |
Non-digestible compound
that, through its metabolization by microorganisms in the gut, modulates
the composition and/or activity of the gut microbiota, thus, conferring
a beneficial physiological effect on the host. |
Gibson et al.18
|
2017 |
A substrate that is
selectively utilized by host microorganisms conferring a health
benefit |